Ingredients
Scale
- 1/2 cup pearled barley
- 2 tablespoons unsalted butter
- 2 tablespoons grapeseed oil
- 1/2 cup thinly sliced shallots
- 2 pounds zucchini, sliced thinly
- 1/2 cup loosely packed baby spinach
- 1/4 cup loosely packed parsley leaves
- 4 ounces watercress, thick stems removed
- 1/4 cup whole milk plain yogurt
- Kosher salt to taste
- Fresh ground black pepper
- 1 1/2 teaspoons coriander seeds
- 2 bay leaves
Instructions
- Rinse the pearled barley under cold water. In a large pot, combine the barley with enough water to cover it by about an inch and add kosher salt to taste. Bring it to a boil over medium-high heat.
- In another pan, melt unsalted butter with grapeseed oil over medium-low heat. Add the shallots and sauté until translucent, then stir in coriander seeds.
- Add zucchini to the sautéed shallots, seasoning with fresh ground black pepper. Cook for 5-7 minutes until tender.
- Transfer the zucchini mixture to the large pot with barley and add bay leaves. Simmer everything together for approximately 30 minutes on low heat.
- Stir in baby spinach, parsley leaves, and watercress into your soup mixture. Cook for an additional 5 minutes until greens are wilted but vibrant.
- Remove from heat and stir in whole milk plain yogurt and virgin olive oil; adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg